A hearty, vegetarian Minestrone soup. Chock-full of veggies and beans for a healthful dinner. To make this gluten-free simply use gluten-free macaroni. Add a bit more stock if you like a brothier soup.
Minestrone Soup V GF 2
Featured products
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Cannellini Beans in salted water
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Red Kidney Beans in salted water
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Italian Chopped Tomatoes in rich tomato juice
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Chopped Garlic in white wine vinegar
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Tomato double concentrated purée
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 3 celery stalks, sliced
- 2 medium carrots, quartered and sliced
- 1 ½ teaspoon coarse salt, divided
- 3 teaspoons Epicure Chopped Garlic
- 2 teaspoons Italian seasoning
- 1 tablespoon Epicure Double-Concentrated Tomato Puree
- 1 tin Epicure Italian Chopped Tomatoes
- 1 tin Epicure Cannellini Beans, rinsed and drained
- 1 tin Epicure Red Kidney Beans, rinsed and drained
- 750ml vegetable stock
- 200g macaroni pasta
- 80g spinach
- To Serve
- shaved parmesan
- fresh basil
The recipe Minestrone Soup Kitchen Mode
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1
Set a large heavy pan over medium heat with a tablespoon of oil. Add the onion, celery, carrots, and ½ teaspoon salt. Cook, stirring often, for 5-8 minutes, or until tender.
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2
Tip in the garlic, Italian seasoning, and tomato paste. Cook and stir for 1 minute.
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3
Stir in the tinned tomatoes, cannellini beans, kidney beans, stock, and 1 teaspoon salt. Raise the heat to bring up to a boil then lower the heat and simmer for 5 minutes.
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4
Taste and season the broth, it should be slightly salty as it will flavour the macaroni. Tip in the macaroni and cook for 5 minutes, giving it a good stir every so often to ensure the macaroni doesn’t stick to the bottom. The macaroni should be not quite al dente as they will continue to cook in the hot soup.
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5
Stir through the spinach, and cook until wilted.
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6
Ladle into bowls and serve with shavings of parmesan and a scattering of basil.